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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 pound(s) collard greeen tough stems removed |
3 cup(s) carrots grated |
1 cup(s) onions grated |
1 cup(s) red bell pepper diced |
1/2 cup(s) cider vinegar |
1/3 cup(s) sugar |
1/4 cup(s) canola oil |
1 teaspoon(s) dry mustard |
1 teaspoon(s) celery seed |
1/2 teaspoon(s) salt |
1/4 teaspoon(s) ground black pepper |
Directions:
1. Stack 3 or 4 collard leaves flat on work surface. Roll tightly into a cylinder, hold together, and thinly slice to make narrow strips. Coarsely chop strips once sliced.
2. Repeat with remaining collard leaves, and transfer to large bowl. Stir in carrots, onions, and bell pepper.
3. Whisk together vinegar, sugar (you can subsitute 1/4 cup of agave nectar for the sugar), oil, mustard, celery seed, salt and pepper in small saucepan, and bring to a boil, whisking to dissolve sugar. Remove from heat, and pour hot vinegar mixture over collard and vegetable mixture. Stir to coat vegetables with dressing.
4. Season with salt and pepper, if desired.
5. Cover, and chill 4 hours or overnight.
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